Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Chill the bottle to 50–55°F (10–13°C). Remove from refrigerator 15–20 minutes before serving so the wine opens. Place decanter or large white-wine glasses nearby.

Pour each glass 5–6 oz (standard tasting/serving). Offer filtered water for palate cleansing between tastes.

On a serving board, arrange the Comté, truffled goat cheese, and small wedge of blue cheese with spacing so each can be sampled separately. Fan the prosciutto and salami nearby. Place crackers or baguette slices in a stack.

Arrange cheeses and charcuterie

Add Marcona almonds in a small bowl, and place pear slices and grapes near cheeses. Drizzle honey into a small dish for spreading with the goat cheese. Keep all items at just-below-room temperature (15–20 minutes out of refrigerator) to reveal aromas that pair with the wine's succulence and structure.

In a large bowl, combine frisée, julienned apple, shaved fennel, and toasted walnuts. Toss with 3 tablespoons champagne or white-wine vinaigrette just before serving so the greens remain crisp. Season lightly with salt and pepper to taste.

Dress the salad

Portion into 4 small plates as a bright, textural counterpoint to the wine.

Pat scallops dry on paper towels until surface moisture is removed (this is critical for a golden sear). Season both sides lightly with 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper.

Prep scallops

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and 2 tablespoons butter. When foam subsides and the pan is shimmering, add scallops in a single layer without crowding (work in two batches if needed). Sear without moving 1.5–2 minutes until a deep golden crust forms, then flip and sear the other side 1–1.5 minutes. Remove scallops to a warm plate and tent loosely with foil.

Sear scallops

Lower heat to medium. In the same skillet, add remaining 4 tablespoons butter and the minced shallot. Cook, stirring, until shallot softens, 1–2 minutes. Add minced garlic and cook 20–30 seconds. Continue cooking until butter foams and the milk solids turn golden brown and smell nutty (1–2 minutes) — watch carefully to avoid burning. Remove pan from heat briefly, then add fresh lemon and orange juice and fresh thyme leaves, stirring to combine. Return to low heat to warm through for 30 seconds. Taste and adjust seasoning with remaining salt and pepper if needed.

Make brown-butter-citrus sauce

Return scallops to the skillet for 15–30 seconds per side to glaze, spooning the brown-butter-citrus sauce over them. Plate 3 scallops per person atop a small bed of frisée salad or with a few apple slices. Garnish with microgreens or chopped chives. Serve immediately with the chilled Hanzell Chardonnay.

Finish and serve

bottle Hanzell Vineyards Chardonnay (2019–2021)

white wine decanter or large wine glass

filtered water (for palate cleansing)

aged Comté or Gruyère

truffled goat cheese or good chèvre

mild blue cheese (small wedge)

prosciutto (thinly sliced)

finocchiona or mild salami

crisp baguette slices or water crackers

Marcona almonds, toasted

honey (mild, runny)

pear (ripe but firm), thinly sliced

green grapes or sliced apple (for freshness)

sea scallops, dry-packed, large

unsalted butter

extra-virgin olive oil

fresh lemon juice

fresh orange juice

shallot, minced

garlic clove, minced

fresh thyme leaves

sea salt

freshly ground black pepper

microgreens or chopped chives (for garnish)

frisée or mixed peppery greens

apple, thinly julienned

toasted walnuts, roughly chopped

shaved fennel

champagne or white-wine vinaigrette

Hanzell Vineyards, Chardonnay, Sonoma Valley, California, 2021

Make Hanzell Vineyards, Chardonnay, Sonoma Valley, California, 2021 Recipe in just 45m. structured, towering, succulent

Hanzell Vineyards, Chardonnay, Sonoma Valley, California, 2021

Descriptors

Tasting Notes

Food Pairings

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